4 garlic cloves
4 medium carrots, peeled and cut into 1-inch pieces
2 Tbs. extra-virgin olive oil
8 oz. orso
3 cups low-sodium chicken broth
¼ tsp. salt plus additional to taste
1 Tbs. minced fresh thyme
2 tsp. ground coriander
Pinch freshly ground black pepper plus additional to taste
2 boneless, skinless chicken breasts (about 1 lb.) cut crosswise into ½-inch-thick chunks
⅓ cup dry white wine
2 tbs. minced fresh Italian parsley
1. Finely chop garlic in a food processor. Add carrots and pulse into 1/4 to 1/2-inch pieces.
2. Heat 1 Tbs. olive oil in a medium saucepan over medium heat. Add orzo and stir until golden brown, about 3 minutes. Add the carrot mixture and stir to blend. Pour in 2 3/4 cups broth and 1/4 tsp. salt and bring to a boil. Simmer over low heat until orzo is tender and broth is absorbed, about 12 minutes.
3. Meanwhile, season chicken pieces with thyme, coriander and a pinch each salt and black pepper. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook until browned, about 2 minutes a side. Remove chicken to a plate and top with parsley. Add wine and remaining broth to skillet and boil until reduced to 1/3 cup, about 1 minute.
4. Season orzo with salt and black pepper to taste. Spoon pan juices over chicken; serve with orzo.
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